Editor's note: Times-Picayune photographer David Grunfeld tours the "12 under 12." David Grunfeld / The Times-Picayune Roasted quail is served with steamed buns at Nine Roses. You'll be hard-pressed ...

Joshua Hopkins, executive chef and co-owner of Abattoir, has built his reputation around utilizing whole animals in his cooking, crafting dishes like tripe noodle soup and duck rillettes. His ...

A platter of roasted quail served with polenta “makes a savory autumn Italian-style feast,” said David Tanis in his new cookbook, A Platter of Figs (Artisan). For this recipe, served over polenta, he ...

Jimenez Family Farms and is now purchasing whole lambs, goats and quail from the farm. Although the farm cannot fulfill the demand at Tender Greens (have you seen the line down the block?) the ...

Ever since tasting tea squab many years ago at Chez Panisse in Berkeley, California, I've been fascinated by small game birds such as quail and pheasant. But it wasn't until we moved to Salem that I ...

Most people I know happily order quails in a restaurant but rarely think of cooking them at home. I often wonder why, because nothing could be easier. If you can roast a chicken, roasting a quail is ...

1. For the sauce, sauté the ginger, 2 tablespoons of the shallots and 2 tablespoons of the scallions in 1 tablespoon of canola oil over medium-high heat until they turn a rich brown, about 3 minutes.

For the salad: Chill salad greens and carrot strips until ready to serve. Combine mustard and honey; set aside. Heat 1 tablespoon oil in a small pan and fry shallots until softened, about 2 minutes.

Holiday meals evoke images of tables crowded with friends and family, sideboards piled high with platters and a large roast taking pride of place in the midst of it all. But not everyone has the space ...

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Roast of Incredible Game Birds with Proper Polenta . . . Chutney-Glazed Roasted Quail, etc. Herb-Roasted Pheasant with Wild Rice Stuffing 1/2 pound long-grain wild rice 1 quart chicken stock or canned ...